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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a beautiful and colorful chicken salad. Great for a summer brunch, lunch or dinner. It has peanut butter in the dressing which gives it a very distictive flavor. Courtesy of Ina Garten. Ingredients:
8 split chicken breasts (bone in, skin on) you can also use a roasted of broasted store bought chicken. |
olive oil |
kosher salt |
freshly ground black pepper |
1 pound asparagus, ends removed, cut into thirds diagonally |
2 red bell peppers, cored and seeded |
4 scallions (white and green parts), sliced diagonally |
2 tbl. white sesame seeds, toasted |
dressing |
1 cup vegetable oil |
1/4 cup apple cidar vinegar |
1/3 cup soy sauce |
3 tbl. dark sesame oil |
1 tbl. honey |
2 garlic cloves, minced |
1 tsp. peeled, grated fresh ginger |
1 tbl. white sesame seeds, toasted |
1/2 cup smooth peanut butter |
4 tsp. kosher salt |
1 tsp. freshly ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
3. Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces. Or shred the store bought roasted chicken with skin and bones removed.
4. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
5. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste.
6. Serve cold or at room temp.
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